Today we celebrate the hub’s birthday. That’s always fun because that means good food & of course something delicious for dessert. Because we just celebrated my youngest’s birthday last weekend it’s been treats overload around here & I have been a baking maniac. When I met the hubs I found out that his grandmother would make him a cherry cheesecake (no-bake version) every year for his birthday. So over the years I not only learned how to perfect her recipe, but I also have tried my hand at making new versions from time to time. This year I really wanted to push the limits & make a what I would consider a “man’s cheesecake”. Bacon, bourbon- those are things all the dudes in my life love. So of course I had to include those in this insanely delicious dessert.

Bacon Bourbon Caramel Cheesecake

I have to say, when you have never added bacon to a dessert before, it can be a little scary. Last year for bacon month I added it to an ice cream sundae. I was worried I would ruin both the sundae & the bacon. But let me put away your doubts. This is the perfect blend of salty & sweet. Oh my heavens, it’s crazy how well these flavors blend together. You have to try it.

For this cheesecake I used bourbon caramel syrup & chocolate caramel syrup from Torani. I also used my 10″ springform pan & this roasting pan for it’s ability to hold a 10″ cake pan. Torani was kind enough to send all of us hosting bacon month a nice supply of great Torani products to keep us going through the holiday baking season. (which will be here before we know it) I love using the syrups because I can get that great bourbon caramel flavor in the cheesecake- without adding bourbon. Which means everyone in the family can enjoy it.